Creamy Chicken and Mushroom
A Comforting, Flavor-Packed Dinner Ready in One Pan
If you’re looking for a wholesome and satisfying dinner that delivers restaurant-quality flavor with simple ingredients, this Creamy Chicken and Mushroom recipe will quickly become a staple in your kitchen. Tender seared chicken breasts simmer gently in a velvety cream sauce filled with golden mushrooms, aromatic onions, and garlic. Every bite is rich, comforting, and full of depth, making it a perfect choice for weeknights, special occasions, or whenever you want something warm and cozy.
This dish shines because it uses everyday ingredients yet transforms them into a luxurious meal with minimal effort. Everything comes together in one skillet, and the chicken slowly finishes cooking in the creamy mushroom sauce, allowing the flavors to blend beautifully. Serve it over pasta, rice, mashed potatoes, or even roasted vegetables for a complete and satisfying dinner.
Ingredients
- 4 boneless, skinless chicken breasts (or thighs)
- 1 tablespoon olive oil
- 2 tablespoons butter
- 8 oz (225 g) mushrooms, sliced (white or cremini)
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 teaspoon dried thyme (or 2 teaspoons fresh thyme)
- 1 teaspoon dried parsley (or 1 tablespoon fresh parsley)
- Salt and black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
1. Prepare the Chicken
Pat the chicken breasts dry and season generously with salt and pepper on both sides. This simple seasoning helps develop a beautiful golden crust during searing.
2. Sear the Chicken
Heat the olive oil and butter in a large skillet over medium-high heat. When the butter melts and begins to bubble, add the chicken.
Sear for 5 to 6 minutes per side, or until each piece develops a rich golden-brown color. The chicken does not need to be fully cooked through yet, as it will finish simmering in the sauce. Remove the seared chicken to a plate and set aside.
3. Cook the Mushrooms
In the same skillet, add the sliced mushrooms. Sauté for 4 to 5 minutes, stirring occasionally, until they soften and release their natural juices. Allow them to develop a light golden color for the best flavor.
4. Add Aromatics
Add the chopped onion and minced garlic to the skillet. Cook for 2 minutes, or until the onion becomes translucent and the garlic turns lightly golden and fragrant. This step builds the foundation of the creamy sauce.
5. Deglaze and Add Liquid
Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pan. These bits add rich, savory depth to the sauce.
Let the broth simmer for 2 to 3 minutes, reducing slightly.
6. Stir in the Cream and Herbs
Reduce the heat to low and add the heavy cream, thyme, and dried parsley. Stir gently to combine. Allow the sauce to simmer for 5 minutes, stirring occasionally to prevent sticking. The sauce will thicken slightly as it cooks.
7. Finish Cooking the Chicken
Return the seared chicken breasts to the skillet, nestling them in the creamy mushroom sauce.
Simmer gently for 10 to 12 minutes, turning them halfway through, until the chicken is fully cooked and tender.
If the sauce becomes too thick, thin it with a splash of broth or water until it reaches your desired consistency.
8. Final Touches
Taste the sauce and adjust seasoning with more salt and pepper if needed.
Finish the dish with freshly chopped parsley for a bright, fresh touch.
Serving Suggestions
This creamy chicken pairs beautifully with a variety of sides. Serve it over:
- Pasta such as fettuccine, linguine, or penne
- Fluffy rice or buttery mashed potatoes
- Mashed cauliflower or roasted vegetables for a lighter option
- Crusty bread to soak up the extra sauce
Recipe Notes
- Chicken thighs may be used instead of breasts for a richer, more tender result.
- Fresh mushrooms work best, but you can mix varieties (white, cremini, or baby bella) for deeper flavor.
- If you prefer a thicker sauce, continue simmering for a few extra minutes after removing the chicken.